Steamed Perilla Leaves
Your Home’s Rice Thief: Steamed Perilla Leaves
When you add a touch of care to perilla leaves, they become a true rice thief! Placing a sheet of this delicious steamed perilla over warm rice is heavenly. My mouth is already watering just thinking about it! ^^
Main Ingredients
- 1 handful of dried anchovies for broth (approx. 30g)
- 1 medium onion
- 1 basket of perilla leaves (approx. 30-40 leaves)
- 2 Cheongyang peppers (Korean chili peppers)
Seasoning Ingredients
- 1 ladle of soy sauce (approx. 100ml)
- 1 bowl of anchovy-kelp broth (approx. 200ml, or water)
- 1/2 Tbsp red chili flakes (approx. 5g)
- 1 Tbsp minced garlic (approx. 10g)
- 1 Tbsp perilla oil (approx. 10ml)
- 1/2 stalk of green onion
- 1 ladle of soy sauce (approx. 100ml)
- 1 bowl of anchovy-kelp broth (approx. 200ml, or water)
- 1/2 Tbsp red chili flakes (approx. 5g)
- 1 Tbsp minced garlic (approx. 10g)
- 1 Tbsp perilla oil (approx. 10ml)
- 1/2 stalk of green onion
Cooking Instructions
Step 1
First, prepare the seasoning ingredients. Peel the onion and dice it into very small cubes. Finely chop the green onion and Cheongyang peppers. Lightly grease the bottom of a pot with perilla oil, add the minced garlic and sauté until fragrant. Then, add the diced onion, chopped green onion, and chopped Cheongyang peppers, and stir-fry briefly to release their aromas.
Step 2
Add the red chili flakes and soy sauce, and mix well with the other ingredients. Stir-fry carefully to prevent the chili flakes from clumping.
Step 3
Pour in the anchovy broth (or water) and stir to dissolve the seasoning. Bring to a simmer to create the sauce. If you don’t have anchovy broth, using plain water is fine, as the dried anchovies will contribute to the broth’s flavor later on.
Step 4
Now, prepare the pot for steaming. Lay the handful of dried anchovies on the bottom of the pot. To prevent the anchovies from burning, you can add a little broth or let their natural moisture create steam.
Step 5
Wash the perilla leaves thoroughly and pat them dry. Stack them neatly, 5 leaves at a time. Place these stacked perilla leaves on top of the anchovies in the pot, arranging them nicely. Be gentle to avoid damaging the leaves.
Step 6
Drizzle the prepared seasoning sauce evenly over the perilla leaves. It’s important to spread the sauce over the entire surface so it can seep into each leaf.
Step 7
Repeat this layering process. Stack 5 perilla leaves, place them, and then sprinkle with sauce. Continue layering the perilla leaves and sauce until all the leaves are used. Pour any remaining sauce over the top. Cover the pot with a lid and start steaming over high heat.
Step 8
Once steam begins to rise, reduce the heat to low and let it simmer gently. Moisture will be released from the perilla leaves, creating a natural broth. Occasionally, open the lid and ladle some of this broth over the top of the leaves to keep them moist and prevent them from drying out. Repeat this basting process a few times.
Step 9
The dish is complete when the perilla leaves have reduced in volume to about half their original size and are tender. You can test for doneness by inserting a chopstick; it should pass through easily if they are cooked through.
Step 10
This savory steamed perilla leaf dish can be stored in the refrigerator for quite some time due to its salty flavor. You can make a generous batch, but it’s so delicious, it will likely disappear quickly! Enjoy it with your warm rice. ^^
